Vietnamese Ginger Vegetable Lentil Stew with Tomatoes and Carrots
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 cup brown lentils, rinsed
- 4 medium carrots, peeled and sliced
- 4 ripe tomatoes, chopped
- 3 tablespoons fresh ginger, grated
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
- Stir in the carrots and tomatoes. Cook for another 4 minutes so the tomatoes begin to break down.
- Add the lentils, vegetable broth, and soy sauce. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils are tender.
- Taste and add salt and pepper as needed. Ladle into bowls and top with chopped cilantro before serving.
Notes
If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little extra broth. For a milder ginger taste, reduce the amount to two tablespoons.
Course: Soup
Cuisine: Vietnamese
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Vietnamese
Equipment: Large Pot, Knife, Cutting Board